Method

01

For brown butter ice-cream, heat a saucepan over high heat, add butter and cook until brown and foaming (4-6 minutes), transfer to a heatproof bowl and stand at room temperature until cool (20-30 minutes). Combine milk and half the cream in a large saucepan, bring to the boil. Meanwhile, whisk yolks and sugar in an electric mixer until pale and fluffy (2-4 minutes), add brown butter, whisk to combine, then gradually pour in hot milk mixture, stirring to combine. Return mixture to pan, stir continuously over low-medium heat until mixture thickly coats the back of a wooden spoon (8-10 minutes). Pour into a heatproof bowl placed over ice, add remaining cream, stir occasionally until chilled (30-40 minutes), then freeze in an ice-cream machine according to manufacturer’s instructions.

02

For shortcrust pastry, process flour and butter in a food processor until fine crumbs form, add 120ml cold water, process until dough comes together, then turn onto a lightly floured work surface and lightly knead into a disc. Wrap in plastic wrap and refrigerate until chilled (1 hour).

Preheat oven to 200C. Divide pastry into 12 pieces, roll to 4mm-thick rounds and use half to line six 375ml-capacity ovenproof moulds (see note). Brush inside and edges of pastry with eggwash, divide apple filling among moulds, top with remaining rounds. Trim edges to fit, make indents with fingers to seal edges. Refrigerate pies until chilled (1 hour), transfer to a baking tray, bake until golden and heated through (20-25 minutes).

05

Meanwhile, for crisp sage, heat a saucepan over high heat, add butter and cook until foaming (5-10 minutes), then add sage leaves and cook until crisp (1 minute).

06

Serve pies with brown butter ice-cream and crisp sage.

Note As this pastry is quite short, you may
need to keep the rounds refrigerated until you're ready to use
them.